It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.

Tuesday, July 4, 2017

2 for Tapas

Hope
you enjoyed the tapas recipe! Master wants more for snacks over the
holiday! Here are two that are easy and unique for your guests. slave
always strives to offer simple ways for your cooking to shine even if
you never cooked before. Here is authentic Spanish flavor made easy.

Spanish
cookbooks seldom use modern short cuts like are offered here. How
much easier it is to buy tator tots instead of boiling potatoes in
vinegar and then deep fat frying! Go for the taste, that's the
purpose.

Patatas

1
pkg frozen tator tots

2
tsp paprika

1
tsp garlic powder

½
tsp cayenne pepper

Pre
heat oven and line a baking sheet with foil, spray lightly.

In
a small bowl mix the paprika, garlic and cayenne pepper.

Spread
the tator tots across the pan and sprinkle the seasonings equally
over top. Bake according to directions.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Salsa
Brava

Patatas
bravas are served with two sauces: allioli and brava sauce, which is
red and spicy

Ingredients:

½
Onion, medium size, finely chopped;

2
garlic cloves finely chopped

1
teaspoon paprika

3
teaspoons cayenne pepper

½
can diced tomatoes

1
teaspoons vinegar

1
teaspoons sugar

1/2
teaspoon salt

fair
dash olive oil to sautee the onion

Directions:

Gently
sautee the onion and garlic in the olive oil, on slow heat so the
onion gets tender and caramelized without burning.

Add
paprika and cayenne pepper, allow to sautee as well.

Add
tomato, allow to get to boiling point on low to medium heart. Insert
an immersion blender on slow speed and blend leaving tomatoes still
chunky. Stir in the vinegar, sugar and salt, mix well with a spoon.

Serve
in a bowl along with the potatoes and Aioli as dipping sauces.

Ingredients
Aioli

4
cloves garlic, minced

2
egg yolks

½
cup extra virgin olive oil (Chilled)

½
cup corn oil

2
teaspoons lemon juice

salt
to taste

ground
white pepper to taste

Measure
out and CHILL the oils first in the fridge for a couple of hours.

Place
the chilled oils in a 2-cup measuring cup or similar.Insert two
cut up cloves of garlic and two egg yolks. Insert your immersion
blender and, starting with the tip at the bottom of the container,
begin to to blend the mixture. Add
the lemon juice at the end of blending and it smoothed it out to a
nice consistency. In less than a minute you should have a nice
aioli.

~~~~~~~~~~~~

Huevos
Endiablados

Spanish
deviled eggs made with tuna and spices.

Ingredients:

6
hard boiled eggs

1
can packed tuna

2
Tbs red onion

1.5
Tbs mayonnaise

1
Tbs mustard

1
tsp garlic

½
tsp paprika

¼
tsp salt

Directions:

Boil
the eggs, peel and chill. Cut in half and remove the yolks to a
bowl. Mash the yolks with onion, mustard, garlic, paprika and salt.

Drain
the tuna well. Flake this into the yolk mixture and place in plastic
zipper bag, seal. Cut a tiny corner off and use this to “pipe”
the mixture into the egg halves. Lightly dust with cayenne pepper.

Here
are two easy “tapa's” for your holiday guests with the wonderful
taste of Spain!